A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Morning Glory Muffins Made with Gluten-Free Baking Mix

Author: Frank Tegethoff

Morning Glory Muffins Made with Gluten-Free Baking Mix Recipe

Chock full of fruits, nuts, seeds, and carrots, these muffins are a deliciously wholesome way to start your day. Enjoy them on the go, or as part of a breakfast spread, and watch them disappear.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

At a glance

Prep
Bake
Total
Yield
12 muffins
Nutrition information

Ingredients

Choose your measure:

  • 1/2 cup raisins
  • 1 1/2 cups King Arthur Gluten-Free All-Purpose Baking Mix*
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 1/4 cup melted butter or vegetable oil
  • 2 tablespoons molasses
  • 2 large eggs
  • 1/4 cup water
  • 1/2 teaspoon gluten-free vanilla extract
  • 1/2 cup grated apple (about half a large apple); or crushed pineapple, drained
  • 1 cup grated carrots
  • 1/2 cup grated coconut, sweetened or unsweetened
  • 1/2 cup chopped walnuts
  • 1/2 cup sunflower seeds
  • cinnamon-sugar for topping, optional
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.

Instructions

  1. Cover the raisins with hot water. Set them aside.
  2. Preheat the oven to 375°F. Grease the wells of a standard muffin pan.
  3. Stir together the dry ingredients and set them aside.
  4. Whisk together the melted butter or oil, molasses, eggs, water, and vanilla, then stir in the dry ingredients. Stir for about 30 seconds, until well blended.
  5. Drain the raisins, and fold them into the batter along with the fruit, carrots, coconut, nuts, and seeds.
  6. Scoop the batter by the 1/3-cupful into the prepared wells; a muffin scoop works well here. Sprinkle with cinnamon-sugar, if desired.
  7. Bake the muffins for 20 to 25 minutes, until a cake tester inserted into the center of one muffin comes out clean.
  8. Remove the muffins from the oven and, after 5 minutes, transfer them to a rack to cool.
  9. Yield: 12 muffins.

Nutrition Information

  • Serving Size 1 muffin (85g)
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 250
  • Calories from Fat 110
  • Total Fat 12g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 40mg
  • Sodium 180mg
  • Total Carbohydrate 34g
  • Dietary Fiber 3g
  • Sugars 19g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.